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2001

TODAY's CASES:

Two Flavor Fudge

----- Original Message ----- 
  From: Verna 
  To: phaedrus 
  Sent: Tuesday, December 04, 2001 9:58 AM
  Subject: Two flavor fudge

  I am looking for a recipe that used to be on the back of Nestle 
  Butterscotch morsels. It was a two flavor fudged that used both 
  butterscotch and semi-sweet morsels. It was not a two layer fudge 
  but both were added together. It was delicious. I tried the nestle 
  site with no luck. Hope you can help.
  Thanks in advance,
  Verna

Hi Verna,

Ok, I found some recipes like that. Below are three.

Phaed

  Two  Flavor  Fudge

   Ingredients : 
   2 c. firmly packed brown sugar
   1 c. granulated sugar
   1 c. evaporated milk
   1/2 c. butter or margarine1 jar marshmallow cream (5 ounce to 10 ounce jar)
   1 (6 ounce) pkg. each Nestle's butterscotch and semi-sweet chocolate morsels

   Preparation : 
     Combine in sauce pan:  Bring to full boil over moderate heat,
   stirring frequently.  Boil for 15 minutes over moderate heat,
   stirring occasionally.  Remove from heat.   Stir until morsels are
   melted and mixture is smooth.  Blend in 1 cup walnuts (chopped) and
   1 teaspoon of vanilla.  Pour into greased 13 x 9 inch pan.  Chill
   until firm.  Makes about 2 1/2 pounds.  Sarasota, Florida  
   ----------------------------------
   Choco-Scotch  Fudge

   Ingredients : 
   2 c. sugar
   3 1/2 c. miniature marshmallows
   1/3 c. evaporated milk
   1 (12 oz.) pkg. butterscotch chips
   1 (12 oz.) pkg. chocolate chips
   2/3 c. crunchy peanut butter

   Preparation : 
      Place sugar, marshmallows, evaporated milk in a medium bowl.
   Microwave on high for 4 minutes or until marshmallows are melted.
   Stir at 1 and 2 minutes.  Stir in butterscotch chips until melted.
   Spread in greased 12 x 8 pan.,  Place chocolate chips and peanut
   butter in medium bowl.  Microwave on high 2 1/2 minutes.  Stir at 1
   minute.  Spread chocolate mixture over butterscotch mixture.
   Refrigerate until firm.
   ----------------------------------
   Two - Flavor  Fudge

   Ingredients : 
   2 c. brown sugar
   1 c. evaporated milk
   1 jar marshmallow creme
   1 (6 oz.) pkg. semi-sweet chocolate chips
   1 tsp. vanilla
   1 c. sugar
   1/2 c. oleo
   1 (6 oz.) pkg. butterscotch chips
   1 c. chopped nuts

   Preparation : 
      Combine brown sugar, granulated sugar, milk, and oleo in
   saucepan. Bring to a full boil over moderate heat, stirring
   frequently.  Boil for 15 minutes, stirring occasionally.  Remove
   from heat.  Add marshmallow creme (5 to 10 ounce) butterscotch chips
   and chocolate chips.  Stir until mixture is smooth.  Blend in
   chopped nuts and vanilla.  Pour into buttered 9 x 9 inch pan. 
   Chill. 
   

Vanilla Fudge

----- Original Message ----- 
From: Marie 
To: phaed
Sent: Tuesday, December 04, 2001 5:29 PM
Subject: Vanilla Fudge

> In the 50's/60's my mom had a recipe book, pocketbook style.  It had a
> recipe for Vanilla Fudge that she always made for us at Christmas.  I
> know it had sugar, cream, milk vanilla, and butter I know she cooked it
> to a soft ball stage.  I  know it was the best tasting fudge in the
> world, my world.  Could you help find this recipe or a similar one with
> similar ingredients.
> 

Hi Marie,

Ok, sure. I think I have that one. See below.

Phaed

Vanilla  Fudge

 Ingredients : 
 3 c. sugar
 3/4 c. milk
 3/4 c. heavy cream
 1/4 c. light corn syrup
 2 tbsp. butter
 2 tsp. vanilla
 1/2 c. nuts, coarsely chopped

 Preparation : 
   Butter 8 x 8 x 2 inch pan.  In a heavy sauce pan (3 quarts), stir
 sugar, milk, cream, corn syrup and butter.  Cook over medium heat,
 stirring occasionally, when mixture comes to a boil.  Cook until
 temperature reaches 238 degrees on a candy thermometer or until a
 small amount of mixture dropped into a cup of VERY cold water forms
 a soft ball that flattens on  removal from water.  Do NOT stir. 
 Cool to lukewarm (110 degrees).  Add vanilla.  Beat until fudge
 begins to thicken and lose its gloss.  Stir in nuts.  Quickly pour
 into greased pan.  When completely cooled, cut into squares.  Makes
 1 3/4 pounds.  
  

Angel Pie

  ----- Original Message ----- 
  From: Hideko
  To: phaedrus
  Sent: Tuesday, December 04, 2001 6:00 AM
  Subject: Re: Could use your help finding this recipe.

  You are so kind to help me find this recipe!
  I found out that the recipe is called Angel Pie.  

  It has the consistency of a custard pie.  The "Cool Whip" part 
  of the pie is actually whipped heavy cream that has been sweetened 
  and is placed on top of the pie after the pineapple/coconut part 
  is prepared.

  Thanks for looking.

Hi,

Well, the two recipes below are the only "angel pie" recipes I can find that contain coconut and pineapple. Most "angel pie" recipes are lemon flavored. Hope one of these is it.

Phaed

  Hawaiian  Angel  Pie

   Ingredients : 
   4 c. milk
   1 1/2 c. sugar
   3/4 tsp. salt
   2/3 c. plus 2 tbsp. flour
   1/4 c. cornstarch
   2 eggs plus 4 egg yolks
   1 cooked pie shell
   1/4 c. butter
   1 tsp. vanilla
   4 egg whites
   1 c. pineapple
   1 c. whipped topping
   1 c. coconut

   Preparation : 
      Scald 3 cups milk.  Add 1 cup sugar and salt and bring to boil. 
   Mix flour, cornstarch and beaten eggs and yolks with rest of milk. 
   Mix and add to hot mixture.  Beat egg whites and add rest of sugar. 
   Fold into custard and add coconut and pineapple.  Pour into cooled
   pie shell.  Very delicious!
   ----------------------------------
   Angel  Pie

   Ingredients : 
   --Crust:
   4 egg whites
   1/2 tsp. cream of tartar
   1 c. sugar
   1/8 tsp. salt
   1/2 tsp. vanilla--
  Filling:
   4 egg yolks
   1/2 c. sugar
   Grated rind of 1 lemon
   2 tbsp. fresh lemon juice
   1/4 c. undrained, crushed pineapple 
   1 c. whipping cream
   1 tsp. vanilla
   1 tbsp. sugar
   1 1/2 c. coconut

   Preparation : 
     Beat egg whites, salt, vanilla and cream of tartar together until
   they hold a peak.  Add sugar slowly until shiny and thick.  Put into
   well buttered Pyrex pie plate and bake at 275 degrees for 1 hour. 
   Put all ingredients together in top of double boiler and stir until
   mixed.  Place over boiling water in double boiler and cook until
   thick.  Cool well.  Spread lightly over meringue glaze and
   refrigerate for several hours.  Serve with fresh whipped cream
   

Bones of the Dead

----- Original Message ----- 
  From: Adreena 
  To: phaedrus
  Sent: Tuesday, December 04, 2001 4:45 PM
  Subject: Very old recipe for Bones of the Dead

  Dear Mr. Phaedrus,

  My Nana came to America from Sicily probably 65+ years ago. I've 
  asked her to try and find the recipe that her mother made for 
  "Bones of the Dead", she called them Mustichali (forgive the 
  terrible spelling) but said that her recipe was unique in that 
  they did the following:

  1)  Cut the bones dough into pieces and laid then on the table 
  overnight, so they could sleep.  
  2)  Then they would bake them on a very low heat for a very short 
  time and they would be finished.

  I have checked out several recipies on the Internet but haven't found 
  any with these particular instructions, including the ones that you've 
  already listed on your website.  Can you help?

  Sincerely,
  Adreena

Hi Adreena,

Well, I have this recipe below that says "let the dough set overnight after cutting the cookies, and then you cook them for just 15 minutes at 350. Does that sound right?

Phaed

  Bones  Of  The Dead

   Ingredients : 
   1 1/2 lbs. flour (too much makes them hard)
   1 1/2 dozen eggs
   2 lbs. powdered sugar
   1 tsp. cloves
   1 (heaped) tsp. baking powder
   Pinch salt

   Preparation : 
      Mix all ingredients together.  Roll dough lengthwise.  Cut 1"
   pieces.  Let it set overnight.  Place 3" to 4" apart.  Bake 15
   minutes at 350 degrees (thick as a finger).  Remove from pan right
   away as you take them from the oven.  Do not grease pan. 
  

For more recipes, see Bones of the Dead Cookies


Toffee Cashew Treasures

----- Original Message -----
From: Cate 
To: phaedrus
Sent: Monday, December 03, 2001 3:40 PM
Subject: butter toffee cashews

> I am searching for a recipe for butter toffee cashews.  They are 
> coated in a tasty hard shell of buttery, sweet and salty goodness. 
> I'd love to make them for Christmas, but any time will be terrific.  
> Thank you.
>   Cate
>

Hi Cate,

Sorry, I can't find anything but places to buy them. However, I did find the below recipe. While it's not the same thing, it sounds pretty good, so I thought I'd send it on.

Phaed

Toffee Cashew Treasures

1 cup butter, softened (no substitutions)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup English toffee bits or almond brickle chips
1 cup chopped cashews or pecans

In a mixing bowl, cream butter and sugars. Add the eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine flour, oats,
baking soda, baking powder and salt. Gradually add to the creamed mixture.
Stir in the remaining ingredients. Cover and refrigerate for about 6 hours
or until easy to handle. Drop by rounded tablespoons, 3 inches apart onto
ungreased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until
lightly browned. Cool for 2 minutes before removing to wire racks ( do not
overbake). Yield: about 5 dozen.

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